Japanese Ceviche with Baked Lotus Root Chips

Japanese Ceviche with Baked Lotus Root Chips

Ceviche has to be one of my favorite go-to meals during the warmer Spring and Summer months. Because it is a 100% “raw” preparation meal, I not only get more time to enjoy the outdoors but I dont have to turn on the stove/oven when the temps are already uncomfortably warm in the house. AND with its unlimited options of flavors and ingredients, it’s an easy meal to make everyone in your household happy. Take this Japanese ceviche: I bet it will be a go to in your house as well.

Japanese Ceviche with Baked Lotus Root Chips

Ceviche comes in all shapes and sizes. With influences predominantly coming from tropical climates (like Peru), the bright and light flavors of ceviche pair so perfectly with toasty weather and swimsuit season. My Japanese inspired ceviche combines a little of that Peruvian tropical zest with the deep aromatic flavors of Japan. This ceviche definitely has a Peruvian sushi type of vibe… and I totally dig that. The difference between this ceviche and standard sushi is the ceviche-style “cooking” technique in citrus juice. Instead of tossing it solely in a soy-sesame dressing, the fish is marinated in lime juice too, breaking down the proteins in the fish so that it’s no longer considered “raw”. It’s citrusy, full of omami, a little spice, and packs quite a punch considering the fish is handle so delicately. Feel free to play around with your favorite Japanese ingredients when preparing your own version. Your Japanese ceviche doesn’t have to look like mine. That’s the beauty of ceviche: it’s all up to your own creativity.

Ingredients for this recipe:

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Japanese Ceviche
This Japanese ceviche is a take on a Peruvian icon and is full of omami, spicy wasabi, crunchy vegetables, and luscious fresh fish. It's the perfect Summertime meal.
Prep Time 20 minutes
Passive Time 2+ hour
Servings
servings
Ingredients
Lotus Root Chips
Plating
Prep Time 20 minutes
Passive Time 2+ hour
Servings
servings
Ingredients
Lotus Root Chips
Plating
Instructions
Fish
  1. Place all of the ceviche ingredients in a small bowl. Place in refrigerator for at least 2 hours. Drain liquid before plating.
    tuna and salmon
Lotus Root Chips
  1. Preheat oven to 375 degrees. Toss sliced lotus root in oil and salt. Place on greased baking sheets for 30-45 minutes, or until brown and crispy.
Plating
  1. Decoratively plate all of the ingredients before serving. Have fun with the placement and movement of the plate! Sprinkle with furikake if using. Garnish with lotus root chips.
    Japanese Ceviche with Baked Lotus Root Chips
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